in Soup Recipes

Carrot soup deglazed with wine

updated

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Ingredients for 6 servings:

  • 8 carrots
  • 4 potatoes
  • 1 onion(s)
  • 1 shot of white wine
  • 1 pinch(s) of sugar
  • 1 pinch of salt
  • 1 liter vegetable broth
  • 100 g sour cream
  • 2 tbsp butter
  • 2 cloves garlic
  • Parsley
  • n. B. ginger root

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and wash the vegetables, dice them, and sauté them in butter. Deglaze with the wine. Pour in the vegetable stock and simmer for about 20 minutes. Then puree. Add the sour cream and bring to a boil briefly. Season with salt and pepper, and sprinkle with parsley before serving. It’s quick, inexpensive, and a real treat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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